I'm a singer and cook trapped in the body of an HR professional. Experimenting is the name of my game. What you'll find here is a mixed bag: a treasure trove of traditional and fusion foods, all with two common ingredients, enthusiasm and love.

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The Singing Chef

May 2, 2011

Chocolate and Zucchini Cake

About a couple of years ago, a couple decided to go on an impromptu vacation for a couple of weeks and visit a couple of places. They'd known this other couple in one of the places they intended to visit and had met them before a couple of times. The other couple invited this couple to stay with them. Most everything about the stay is a blur today. The only thing I can remember about my dear namesake and her hubby visiting us was that we had loads of fun. Sometimes the best laid plans go to waste and the best times happen when you put in the least amount of planning. This was one such.

Arundati gifted me this book, Deep Dark Chocolate, during that trip in 2009. I've gone through it a few times but never really tried anything. We had an old friend come over for lunch today and I decided to make this cake. It has a whole host of ingredients and today was one of those days when I had just about everything. I modified the recipe in the book to get this beautiful dark chocolatey cake.

2 Medium Zucchini, grated

2 Carrots, grated

1 1/4 cup Flour

1/3 cup + 1 tablespoon Cocoa Powder

3/4 tsp Baking Soda

1/2 tsp Salt

1/2 cup Sugar

1/2 cup Brown Sugar

6 tbsp Oil

2 Eggs

1/2 tsp Orange Zest

1/2 cup Raisins

3/4 cup Chocolate, roughly chopped

Icing Sugar for Decoration

Grease and line a 9-inch cake tin.

Preheat the oven to 350 F/180 C.

Sprinkle 1/4 tsp salt over the zucchini and carrots and set aside for 30 minutes. Wash well and squeeze dry.

In a bowl, mix the flour, cocoa, baking soda and salt.

In another bowl, mix the oil, sugar and brown sugar and beat well. Add the eggs and beat again for a couple of minutes. Fold in the dry ingredients and mix until well blended. Add the zucchini-carrot mixture, raisins, orange zest and chocolate bits.

Pour the batter into the prepared pan and bake for 35-45 minutes or until a knife inserted into the cake comes out clean.

Allow to cool. Dust the icing sugar all over the cake. Cut into wedges and enjoy with a cup of coffee or with a scoop of vanilla ice cream.

This is a great way to get anyone to eat their vegetables. I knew there was zucchini in the cake because I put it in. But quite like my chocolate beetroot mini muffins, nobody else could even make it out. This would have to be one of the most moist and chewy chocolate cakes I've baked. I thought of you, Arundati, the entire time I baked this cake and would like to share a slice with you and with everyone who has been a part of this blog. The Singing Chef turns 4 today! And I couldn't have done it without all of you. Thank you for your continued support.

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About Me

I'm someone who loves to talk. About everything and nothing. Hours of discussions with friends, steaming hot mugs of coffee, arguments, laughter, talking about the old times, looking forward to the new... nothing makes me happier... ever!